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About this blog: I am a perpetually hungry twenty-something journalist, born and raised in Menlo Park and currently working at the Palo Alto Weekly as education and youth staff writer. I graduated from USC with a major in Spanish and a minor in jo... (More)

About this blog: I am a perpetually hungry twenty-something journalist, born and raised in Menlo Park and currently working at the Palo Alto Weekly as education and youth staff writer. I graduated from USC with a major in Spanish and a minor in journalism. Though my first love is journalism, food is a close second. I am constantly on the lookout for new restaurants to try, building an ever-expanding "to eat" list. As a journalist, I'm always trolling news sources and social media websites with an eye for local food news, from restaurant openings and closings to emerging food trends. When I was a teenager growing up in Menlo Park, I always drove up to the city on weekends with the singular purpose of finding a better meal than I could at home. But in the past year or so, the Peninsula's food culture has been totally transformed, with many new restaurants opening and a continuous stream of San Francisco restaurants coming south to open Peninsula outposts. Don't navigate this food boom hungry and alone! Feed me your tips on new chefs and eats and together we'll share them with the broader community. (Hide)

The latest addition to the mix is Pizza Studio, a Los Angeles-based create-your-own fast casual pizza concept. It's slated to open at 565 San Antonio Road in early June, and the team is also eyeing a space on California Avenue in Palo Alto (the deal has not officially been struck, so stay tuned for details).

Pizza Studio elevates pizza to the level of art; the restaurant's tagline is "Create your masterpiece."

"We utilize a Chipotle-like production method where, rather than tortillas sliding down the production line, it's a very thin crust pizza," said Jeff Burrill, the regional developer for Pizza Studio.

When it comes to toppings, the sky is the limit ? they're unlimited for $7.99 and range from typical veggie and meat items to broccolini, banana peppers, genoa salami, turkey fennel sausage and more. Spice addicts can add chipotle or garlic powder, Jamaican jerk, Old Bay seasoning or truffle salt. View the full menu here.

Every 11-inch pizza (the only size offered) is finished with Italian herbs and brushed with garlic olive oil. Arugula, basil and balsamic glaze can also be added.

Pizza Studio ovens bake from both the top and the bottom very quickly at 600 degrees, meaning the personal pizzas are ready within two minutes, Burrill said.

"They're much easier for us to install," he added. "We think that these provide us not only speed but consistency in baking. It'll come out equally baked, top to bottom, and just perfect every time."

And because Pizza Studio does, in fact, emulate an art studio, every outpost provides wall space for local artists to display and sell their work, commission-free.

Burrill was brought in by Pizza Studio co-founders Samit Varma and Ron Biskin to develop 25 new restaurants throughout the Bay Area. Burrill is also a managing member of Pangenera, LLC, a multi-unit developer of the Panera Bread chain.

Posted by Real Estater,
a resident of Shoreline West,
on Apr 23, 2014 at 9:44 am

I wish it wasn't in SA Center. That area is one of those "Avoid whenever possible" places. My stress level goes through the roof whenever I'm w/in 500 yards of it. Poorly planned IMO. Location location location.

Posted by RW,
a resident of another community,
on Apr 23, 2014 at 12:42 pm

This reminds me of Dagwoods, that used to be on California Avenue in Palo Alto. Make your own sandwiches and they charged by weight. This was really fun as a kid. I hope the pizza place is just as fun.

Posted by lindaloo,
a resident of Mountain View,
on Apr 24, 2014 at 11:34 am

Agree w/Real Estator. I live nearby and was excited when the initial concept of the new SAC was introduced. Sadly, we all know how that went down. Love that this place will be nearby; hate, actually that it will be where I now never go. Too bad for my neighborhood.

Posted by Aaron,
a resident of Old Mountain View,
on Apr 24, 2014 at 11:39 pm

Pizza Studio sounds like Pieology, another southern California chain restaurant that is spreading to the bay area. There's one down in a new or refreshed shopping center on Brokaw Rd in San Jose. I really didn't want to like it (not a fan of chain restaurants), but it was darned good...and inexpensive.

The Pieology website does not list the San Jose location yet, but it's listed in Yelp. Web Link

(Side note: In the same shopping center that contains Pieology is a City Sports Club location, so if you want to see what is going in at the Grant Rd Shopping Center in MV, stop in and check it out. My opinion? I wouldn't use the word 'soulless', but...)

Posted by Rossta,
a resident of Waverly Park,
on Apr 28, 2014 at 8:28 amRossta is a registered user.

I like the sound of it - custom pizza might mean I could get it the way I need it - with a soy, rice or almond based cheese low in saturated fat. But, I don't see that offered. When I am excluded, the other 3 members of my family also don't go, so their omission of an important health demographic has a multiplicative effect. I do see they offer a gluten free crust - but I have learned from my gluten free friends that unless they have the assembly line separated from the gluten products, they still won't be able to eat there - it doesn't take much of an allergen to ruin your whole day. Hopefully they can work out the details and more of us can eat there.

Posted by David V,
a resident of Greenmeadow,
on Apr 28, 2014 at 11:33 amDavid V is a registered user.

Everything has to be a chain, no more unique local shops or business. We give them our money, we get a cookie from the machine, the same as the rest. Bye to unique, special and local. I'll stick with the independent, local folks; and that usually means outside the local area.Emphasis on usually, yes we still have a few great places hanging on thanks to low rent for the time being.

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